Laserfiche WebLink
SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Timeln: 9-13am <br /> Time Out: 10:13 am <br /> Food Program Official Inspection Report <br /> Name of Facility: DUTCH BROS COFFEE Date: 07/22/2020 <br /> Address: 2602 W KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: GARRETT, KYLE Telephone: <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Warm water at hand sink in restroom is at 114F and is on a non adjustable faucet. Provide warm water <br /> at a temperature of 100F-108F. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer is being used at 3 comp sink, however test strips are not available. Provide quat test strips <br /> for this type of sanitizer <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wet wiping cloths on counters. Store wet wiping cloths in sanitizer solution. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 114°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot water--mop sink-- 120.00°F walk-in--39.00°F <br /> 2 door cold drawer--under Sota oven--37.00°F warm water--hand sink restroom--114.00°F <br /> warm water--hand sink next to 3 comp--109.00°F <br /> FA0026025 PR0546016 SCO01 07/22/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />